Rinse violet blossoms well and place in a blender.
Add 3/4 cup water and lime juice; blend well.
Gradually add sugar, blending until a smooth paste is formed.
In a saucepan, combine pectin and remaining water; bring to a boil and boil for 1 minute. Add to blender and blend for 1 minute.
Quickly pour into prepared jars or glasses and seal.
Shake with ice for 15 second until very cold.
Strain into a chilled martini glass.
Garnish with violet petals.
Combine in frosted glass.
Garnish with violet or mint sprig.
Combine Seasoning Mix, Lemon Juice, Olive Oil and garlic, mixing well.
Marinate the the chicken for two hours, refrigerated.
Grill chicken 20 minutes or until juices run clear, basting with marinade.
ombine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt in
Beat together sugar, milk, melted butter and egg.
Stir into Mix just until moisted.
Fold in fruit and/or nuts.
Fill greased muffin cups and bake at 425 for 20 minutes.
Stir liquid into Mix just until moistened.
Knead a few times on floured board.
Roll or pat out to 1/2 inch thickness and cut into biscuits.
Bake at 450 for 7-10 min, until golden on bottom.
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
In a large bowl, mix 6 teaspoons House of Blues seasoning with ground beef (1 teaspoon per 8 ounces of beef). Form ground beef into six 8-ounce patties. Grill burger to desired temperature. Toast roll. Top with lettuce, tomato, and onion and cheese.
Servings: 6.
Pour boiling water into a mug and steep tea bag, about 2 minutes. Remove tea bag; add milk, hot cocoa mix, and sugar. Stir until well-blended, about 20 seconds.
Rinse violet blossoms well; place in a blender.
Add 3/4 cup water and lime juice; blend well.
Gradually add sugar, blending until a smooth paste is formed.
In saucepan, combine pectin and remaining water; bring to a boil and boil for 1 minute.
Add to blender; blend for 1 minute.
Quickly pour into prepared jars or glasses and seal.
Be sure to use wild violets (common, not hot house African violets).
One lemon a day baked whole in the oven in a dish with a little water.
Pierce the lemon, run into a glass of water, sweeten.
Too strong for stomach until you have eaten a few mouthfuls; then take some.
Recipe from Favorite Recipes of Orleans County.
ocoa and water mixture and mix until thoroughly combined. Scoop into
Fill a quart jar with violet blossoms, without any stems. Cover with boiling water.
Seal with a cover and let stand one day. Strain; save infusion and discard flowers.
To 2 cups of infusion, add lemon juice (lovely change of color) and pectin.
Bring mixture just to a boil.
Add sugar; return to boil and boil for 1 minute. Fill canning jars, leaving 1/8-inch on top.
Proceed as you do with any jello recipe.
ll the remaining ingredients.
Mix everything well to make sure
Rinse violet blossoms well and place in a blender or food processor.
Add 3/4 cups water and the lime juice; blend well.
Gradually add sugar, blending until a smooth paste is formed.
In a saucepan, mix the pectin and remaining water; bring to a boil and boil for 1 minute.
Add to blender and blend for 1 minute.
Quickly pour into prepared jars and seal.
This turns a beautiful purple color.
Mix violet liqueur, lemon juice, and ice in a cocktail shaker.
Strain into a small glass.
Top with Prosecco.
Serve with a lemon-peel twist.
ress 2 or 3 whole violet leaves into the batter in
*Be sure to use the common wild purple violet, not the American violet (often grown as a houseplant).
Pour boiling water into quart jar packed with violet blossoms; seal.
Steep for 1 day.